[Lifestyle] Make your Sunday interesting with proso millet paneer tikka tacos; recipe inside

[Agent47]

 

 

It’s been more than four years now that I have been stressing on the fact that millets are fun. Switching to alternate grains does not mean you cannot use your favourite spices and other ingredients. I avoid things which are too processed and work on the substitutes. But I also believe in striking a perfect balance to make sure every dish that is a part of the six-week millet journey, turns out tasty.

Today, I would want you to try this gourmet dish which is 100 per cent gluten-free and made with proso millet. I have used hung curd instead of store-bought dips. It is always a blend of good spices and correct cooking techniques that make millets work for us. Read more for the step-by-step recipe. Also, do check out the recipe video for your quick reference.

Proso millet tacos with paneer tikka and red cabbage kimchi

Ingredients (makes 16 soft millet tacos)

·      1 cup freshly grounded proso millet flour

·      2-3 tsp cold pressed sesame oil

·      Black salt to taste

·      400 g cottage cheese paneer cut in cubes

·      2 tsp paneer tikka authentic spice mix

·      1 tsp gram flour

·      1 tsp coriander mint green chili paste

·      Freshly-plucked lettuce leaves

·      ½ cup hung curd

For instant kimchi salad:

·      1 cup finely-shredded red cabbage

·      1 tsp gochugaru spice (Korean red chili powder)

·      Rock salt to taste

Please note you can add Kashmiri red chili powder if you do not have Korean spice. You can add radish, onion, garlic, too. I kept it basic for my tacos.